- 2 cups (280g) all-purpose or cake flour
- 1 cup white granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1/4 cup vegetable oil (I use sunflower)
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen (without thawing)
- Preheat the oven to 350ºF / 180ºC.
- Line 12 regular muffin tins with paper liners or butter/spray the pans.
- In a large bowl, mix the dry ingredients: sifted flour, baking powder, salt and sugar. Stir to combine.
- Whisk eggs, milk, oil, melted butter and vanilla in a medium bowl. Do not beat but mix well until no streaks of egg whites remain.
- Add the wet ingredients at once to the bowl with the dry ingredients.
- Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed, and that is fine.
- Add the blueberries and stir lightly with a rubber spatula. Be careful not to mash the berries.
- Divide evenly among the muffin cups or muffin liners.
- Bake for about 25 minutes, until the top is cracked, golden brown and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack, eat warm or cool down completely and eat at room temperature.
- They are best eaten the day they are made, but you can keep them for a day at room temperature, covered or wrapped.
- Store leftovers, covered in plastic wrap or an airtight container, in the refrigerator for a few days or frozen for a month.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Light mixing: you mustn't overmix the batter if you want a tender muffin.
- Berries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer; no need to thaw them.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: blueberry buttermilk muffins